Pork And Venison Terrine

Recipe Ingredients

2 lbs	908g / 32oz	Pork shoulder or butt
1 lb	454g / 16oz	Venison - stew meat preferred
1 lb	454g / 16oz	Chicken liver - cleaned of bile
1 lb	454g / 16oz	Onion (large)
2		Garlic cloves
		Several fresh thyme sprigs
		Several fresh parsley sprigs
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
2		Eggs
1/4 cup	59ml	Heavy cream
1/4 cup	59ml	Brandy
3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground mace

Recipe Instructions

Preheat the oven to 325 degrees.

Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes.

Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool.

Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight. Serve cold with mustard, pickles and green bean salad.

This recipe yields 12 to 15 slices.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B11 broadcast 05-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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